Chicken Pâté with Dried Persimmon
Appetizers • European
Description
This recipe was shared by Chef John Smith from a café in Sochi.
Ingredients
- Chicken Thighs 30 oz
- Williams Pears 2 pieces
- 33% Cream 5 fl oz
- Thyme 1 sprig
- Sugar to taste
- Salt to taste
- Turnips 2 pieces
- Butter 5 oz
Step-by-Step Guide
Step 1
Place the chicken thighs in a pot with bay leaves, allspice, peeled carrots, and salt.
Step 2
Cover with water and cook over medium heat for about 1 hour, until the meat easily separates from the bones.
Step 3
Remove the core from the pears and cut them into medium cubes.
Step 4
Heat a pan and caramelize the pears with sugar and butter for about 10 minutes.
Step 5
Remove the chicken from heat and separate the meat from the bones.
Step 6
Next, heat the cream, add the chicken meat, carrots, pears, and thyme.
Step 7
Blend everything in a blender until smooth.
Step 8
Add salt to taste.
Step 9
Cool in the refrigerator.
Step 10
Serve the pâté with dried persimmon and toasted brioche.
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